scubish.com: Scuba diving Trieste - Italy

Understand

Trieste is the capital of the autonomous region of Friuli-Venezia Giulia and has 200,000 inhabitants. It is situated on the crossroads of several commercial and cultural flows: German middle Europe to the north, Slavic masses and the Balkans to the east, Italy and then Latin countries to the west and the Mediterranean Sea to the south.

Its artistic and cultural heritage is linked to its singular "border town" location. You can find some old Roman architecture (a small theater near the sea, a nice arch into old city and an interesting Roman museum), Austrian empire architecture across the city centre (similar to stuff you can find in Vienna) and a nice atmosphere of metissage of Mediterranean styles, as Trieste was a very important port during the 18th century.

History

Eat

The plentiful "souls" of Trieste influence the every-day life with the habits of the numerous populations which inhabited it during the centuries and which are still alive: the dishes proposed in the city "buffets", the typical restaurants of Middle-European origins, is an experienced and flavored mixture of the local Austrian and Slavic tradition.

Caldaia Traditional dish of boiled pork.

Jota a soup prepared with the pork skin, potatoes, beans and cappucci agri or the goulash, tripe or sguazeto, or veal stew.

Gnocchi made with everything from ham to stuffed with plums.

Brodetto Fish soup

Risottos Creamy rice dish

Sardoni in savor flavored pilchards

Salads commonly include chicory and rocket

Bruscandoli

Farmers of the plateau who had been allowed by an imperial decree to sell their own products during a period of 8 days, organized the so-called osmizze, where it is possible to taste local wines and products: Tabor cheese of Monrupino and honey of San Dorligo are other typical products.

The pastry shops in Trieste offer delicious local varieties of the most famous Austrian cakes: Sacher cake, krapfen, strucolo cotto and strucolo de pomi (local varieties of local kinds of "strudel"), chiffeletti (typical cookies made with four, eggs and potatoes and fried in oil)

During Easter you can taste the pinza, a sweet leavened bread that many women still prepare at home and take to the bakery to be cooked. Richer variants of this are: the titola, that is decorated with a hard egg, the putizza and presnitz. Fritole, pancakes stuffed and fried in oil and fave, small round cookies made with almonds and aromas are typical during Carnival.

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